A large board of all things charcuterie, 6 different types of salamis, 4 different types of olives and 5 different types of cheeses served with a variety of breads to tear and share. We brought back some Pata Negra ham which worked out at £259 per kilo - this we will lovingly take out of its wrapper, reverently placed on a plate and let you have a sniff of it - only kidding there will be literally a sliver each ...

Tortilla - A Spanish classic with only three ingredients, eggs, potatoes and onions but done well it is a miraculous thing.

We are going to do something sexy with tomatoes.....

Roasted peppers with sea salt and olive oil - Pedron peppers if I can get hold of some if not just ordinary peppers made extraordinary.

A tapas menu isn't complete without some sort of chorizo dish - TBC

Fideaus is a seafood dish originally from the coast of Valencia which is similar to paella but uses pasta (yes pasta) instead of rice - don´t knock it till you´ve tried it!

Albondigas – you will always find these on tapas menus. The thing that makes these homemade beef meatballs special is the sauce. The meatballs are first fried in an onion and smoked garlic infused olive oil until golden brown then a slightly spicy sun dried tomato pasata is added. This is then simmered until reduced to a thick, picante, yummy deep sunny sauce.

And relax ......

Oranges are synonymous with Spain producing some of the best oranges in the world we are going to take some oranges and bake them into a sticky orange polenta cake with a zesty citrus drizzle

A boozy tiramisu - a classic Italian desert - mascarpone and eggs are whipped up in to a frenzy and then layered in-between espresso martini coffee soaked sponge.

Tea, coffee, mints, turron.